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Fish in coconut batter with green mango salad

Name: Fish in coconut batter with green mango salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 125g self-raising flour, plus extra to dust; 1 egg; 200ml coconut milk; 100ml fish sauce; 1 1/2 tablespoons each caster sugar and lime juice; 2 kaffir lime leaves finely shredded; 1 small red chilli, finely chopped; 12 cherry tomatoes, halved; 1/2 small red onion, finely sliced; 1 green mango finely shredded (preferably on a mandoline); 1 telegraph cucumber, sliced on an angle; Sunflower oil, to deep-fry; 8 skinless white fish fillets (such as flathead), deboned, cut into 5cm pieces; Lemon wedges, to serve

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Reef fish in coconut batter with green mango salad

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A fresh Asian twist on fish and chips.

125g self-raising flour, plus extra to dust
1 egg
200ml coconut milk
100ml fish sauce
1 1/2 tablespoons each caster sugar and lime juice
2 kaffir lime leaves finely shredded
1 small red chilli, finely chopped
12 cherry tomatoes, halved
1/2 small red onion, finely sliced
1 green mango finely shredded (preferably on a mandoline)
1 telegraph cucumber, sliced on an angle
Sunflower oil, to deep-fry
8 skinless white fish fillets (such as flathead), deboned, cut into 5cm pieces
Lemon wedges, to serve

Method

1.

Process flour, egg, coconut milk and 2 tablespoons fish sauce in a food processor with 1 teaspoon salt until very smooth. (It should be the consistency of thickened cream - if too thick, add 1-2 tablespoons cold water.) Place in a bowl. Set aside while you make the salad.
2.

Place sugar, lime juice, lime leaves, chilli and remaining 3 tablespoons fish sauce in a bowl. Stir to dissolve sugar. Toss dressing with tomato, onion, mango and cucumber.
3.

Half fill a saucepan or deep-fryer with oil and heat to 180°C (test with a cube of bread - it will turn golden in 30 seconds when ready). Place extra flour in a bowl and season. Dip the fish in the flour, shaking off excess, then in the batter. Fry, in batches, for 2-3 minutes until golden, turning with tongs if necessary. Drain on paper towel. Serve with the salad and lemon.